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#sourdoughseptember day 1

The Real Bread Campaign has designated this month as Sourdough September.  I have experimented a few times with sourdough bread but never for very long so I thought this would be a good incentive to have a proper go!

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I therefore intend to try and do (and blog!) something sourdough related every day this month, starting with cultivating my own sourdough starter.
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I’ll explain it in more detail in another post but essentially a sourdough starter is a way of making use of the yeasts that are naturally present in wheat. The starter is then used in place of fresh/dried yeast in the bread dough.
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Ingredients
There are many different techniques for making a sourdough starter, some involving a vast array of ingredients, but essentially all you really need is flour and water.

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Equipment
A pot to make it in – i use a large round plastic put with a push-on lid. when you are deciding what to make the starter in it’s worth remembering that this will grow and breathe so a glass jar with a secure lid has the potential to explode if you’re not careful!
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A small scoop – mine is 1/3 cup or about 85ml. The aim is to add equal small amounts of flour & water each day for the first week so you want something that you can easily use that won’t end up swamping the jar after 4 days!
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A spoon or whisk – you will need something to use to mix the flour and water with each day, it doesn’t really matter what it is (although I’d perhaps draw the line at using a garden spade…)
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Flour – it’s up to you what floor you use although it’s best if it’s not just from some generic ‘mill’. I get mine from Shipton Mill. You can use white or wholemeal (rye flour apparently makes a good sourdough base as well), i prefer working with white flour personally.
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Water – you can use bottled water but really…
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Day One
1) Mix a level scoop of flour with a scoop of water
2) leave somewhere (anywhere except the fridge or the oven really!)
3) get on with the rest of your day!
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Easy peasy!

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